An Israeli breakfast staple, this salad is also often served with lunch and dinner. The salad is made with tomatoes, cucumbers, onion, and plenty of parsley. Some top it with feta and olives, or dress it with tahini sauce.

What began as a typical Saturday breakfast among Jews from Iraq is now considered by many to be Israel’s most popular sandwich after falafel. To keep it light and easy, this recipe focuses on broiled sliced eggplant, but feel free to add sliced, boiled potatoes; sliced hard-boiled eggs; and/or sliced baked tofu for a heftier sandwich.

If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.

Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.

Cut leftover Stuffed Portobello Mushrooms into bite-size morsels, wrap in whole-wheat pizza dough, and presto! Homemade calzones. Arugula and lemon vinaigrette are added to the farro to stretch it into a tasty side salad.